Sweet & Sour Chicken Recipe
Make Sweet & Sour Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Sauce
Vegetables & Add-ins
Garnish
Method
Chicken
- 1
Prep chicken
Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
- 2
Coat chicken
Place 1 cup cornstarch in a shallow bowl or plate. Toss seasoned chicken pieces in the cornstarch until each piece is thoroughly coated, shaking off excess.
- 3
Fry chicken
Heat 1 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering and about 350°F (175°C) if using a thermometer. Add the chicken in a single layer (work in batches if needed) and fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove to a paper-towel-lined plate to drain. If you prefer, shallow-fry using less oil, turning pieces until evenly golden.
Sauce
- 4
Combine sauce ingredients
In a small bowl, whisk together 1 cup pineapple juice, 1 tbsp rice vinegar, 1 tbsp ketchup, 2 tbsp soy sauce, 3 tbsp brown sugar, 1 tbsp granulated sugar, and a pinch of salt until sugars dissolve.
- 5
Make cornstarch slurry
In a separate small cup, dissolve 2 tsp cornstarch in 1 tbsp water to make a smooth slurry with no lumps.
- 6
Cook sauce
Wipe out most of the oil from the skillet, leaving about 1 tsp to saute. Heat the skillet over medium heat. Add the combined sauce and bring to a gentle simmer, stirring. Once simmering, stir in the cornstarch slurry and continue stirring for 1–2 minutes until the sauce thickens and becomes glossy. Reduce heat to low to keep warm.
Vegetables & Assembly
- 7
- 8
Combine chicken and sauce
Return the fried chicken pieces to the skillet with the vegetables. Pour the thickened sauce over everything and toss gently to coat, cooking for another 1–2 minutes so the chicken warms and the flavors meld. Taste and adjust: add up to 1/2 tsp salt or 1/2 tbsp sugar if desired.
- 9
Finish and garnish
Transfer the sweet & sour chicken to a serving plate or bowl. Sprinkle with 1 tsp sesame seeds and 2 tbsp sliced green onions. Serve immediately over steamed rice or noodles.